Hake with creamed leek and courgette with garlic roasted baby potatoes

Ingredients

Hake fillets deboned

Lemon zest and juice of

Garlic cloves 4 minced

Shallot finely chopped

1 leek sliced lengthways

1 courgette shared with veg peeler into ribbons

200ml cream

50ml white wine vinegar

1 chicken stock pot

Cracked black pepper

Sea Salt

Lemon pepper

Garlic seasoning

Italian mixed herbs

Baby potatos quartered

Rapeseed oil

Method

Parboil your chopped potatos or soften them in the microwave for a few minutes before adding to your airfryer at 180degrees tossed in some rapeseed ,garlic granules and seasoning until cooked. These will take approximately ten to fifteen minutes

Preheat your oven to 180 degrees (fan oven) and prepare your fish with half of the lemon juice,zest ,salt ,both peppers,garlic and Italian herbs ,seal in a tinfoil pack and set aside.

In a little rapeseed oil on medium heat fry your shallot and garlic until softened. Next add your courgette and leeks and fry for another few minutes until they soften. Now add some your stock (approx 300ml) and white wine vinegar and allow the vegetables to simmer.

At this stage put your hake parcels into the oven and cook for approximately ten to fifteen minutes . When this is done your vegetables liquid should be reducing down ,take the pan off the heat and add your cream when they have cooked down before putting back on the ring and gently cooking (be careful not to boil or the cream will turn)

I like to finish my fish on the pan to crisp it up a little so at this stage as the creamed vegetables come together you can choose to finish the fish in the oven or pop it onto the pan for about 90seconds each side (you should have enough room on the pan as the vegetables should be thick and creamy by now)

Serve with veg of your choice or as is with the airfryer garlic roasties .